English Muffins

I grew up eating English muffins all the time. For breakfast, for a quick after school snack. Shoot, I can’t tell you how many times my Grandma made us English muffin pizzas for lunch. Now, here we are years later, I can’t even begin to tell you how many times I’ve made them for the sons for lunches.

Morning, noon, or night the sons love an English muffin. They love them for breakfast in our freezer breakfast sandwiches. The love them smothered with jelly. They love them toasted with BLT fixins for lunch. I could even serve them English muffin pizzas for dinner, and they’d be perfectly content. The possibilities go on and on. English muffins are a beautiful blank canvas to top with whatever you are feeling that day.

 English Muffins 2

This recipe couldn’t get any easier and is perfect for any baker, regardless of their experience level. I also love that this recipe doesn’t have me suffer through long rise times, and before I know it I can be opening one of these, hot off the griddle, with a fork and digging in. While their insides aren’t filled with all the signature fissures of a store-bought English muffin, their texture is still craggy enough to trap and hold plenty of butter and jam — which is the point, after all.

English Muffins

English Muffins

3 2/3 cups flour, plus more for kneading
1 envelope active dry yeast (or instant yeast)
1 tsp salt
1 tsp sugar
1 cup lukewarm water
2/3 cup plain yogurt, Greek or regular
fine cornmeal
oil

Directions

1. Whisk together flour, yeast, salt, and sugar. Add water and yogurt, and mix into a soft dough. Knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.
2. Roll dough out to a thickness of about ¾ inch. Cut out 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover each side of muffins with it. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.
3. Heat a flat griddle pan until hot and brush with oil. Add the muffins and reduce heat to medium. Cook for 12 minutes, six minutes on each side, until firm and golden brown. Turn only once. Serve with butter and jam.

29 thoughts on “English Muffins

    1. Thanks! When I first tried them, I could not believe they could be so simple! They may not be as craggy as the ones from the store, but they taste just as delicious and still manage to hold all the good stuff 😉

  1. I can’t believe I’ve never made these! My boyfriend is a massive fan, will give them a go at the weekend. Can I ask a question though – your method mentions semolina but the recipe cornmeal? I’m not really familiar with the latter, is it the same thing? (Sorry if that is a daft question!)

    1. You can use either. We prefer cornmeal though. Semolina is similar to cornmeal in texture, but is from wheat. It’s the hard part of the grain of durum wheat. It’s often used in making pasta.

  2. I ALWAYS say that I am going to make homemade English Muffins- they are a common breakfast around here…. You make it sound so easy! I may surprise my family and make them right now!!!

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